Maman Blanc’s slow-cooked lamb

Ingredients

2 tbsp olive oil
1.5-1.7kg shoulder of lamb, boned and cut into large chunks
1 garlic bulb, finely chopped
3 fresh thyme sprigs, leaves picked
2 tsp each sea salt and freshly ground black pepper
800ml lamb stock, hot
10 shallots
2-3 celery sticks, cut into 6cm pieces
2 large carrots, cut into batons

Ingredients

2 tbsp olive oil
1.5-1.7kg shoulder of lamb, boned and cut into large chunks
1 garlic bulb, finely chopped
3 fresh thyme sprigs, leaves picked
2 tsp each sea salt and freshly ground black pepper
800ml lamb stock, hot
10 shallots
2-3 celery sticks, cut into 6cm pieces
2 large carrots, cut into batons

Method

Preheat the oven to 140°C/fan120°C/gas. Heat 1 tbsp of the olive oil in a large, heavy-based casserole. Add the lamb and cook until browned all over. Mix the garlic and thyme with the sea salt and black pepper, stir into the casserole and fry over a gentle heat for 2-3 minutes.
Pour the stock over the lamb, cover with a lid and place in the oven for 2 hours until the meat is very tender.
Meanwhile, heat the remaining oil in a frying pan, add the peeled shallots, celery and carrots, and cook until golden. Remove the lamb from the pan and set aside to keep warm.
Add the browned shallots, celery and carrots to the stock, place over a low heat and simmer for 45 minutes, uncovered. Return the lamb to the pan and heat through. Serve with creamy mashed potato.

Method

Preheat the oven to 140°C/fan120°C/gas. Heat 1 tbsp of the olive oil in a large, heavy-based casserole. Add the lamb and cook until browned all over. Mix the garlic and thyme with the sea salt and black pepper, stir into the casserole and fry over a gentle heat for 2-3 minutes.
Pour the stock over the lamb, cover with a lid and place in the oven for 2 hours until the meat is very tender.
Meanwhile, heat the remaining oil in a frying pan, add the peeled shallots, celery and carrots, and cook until golden. Remove the lamb from the pan and set aside to keep warm.
Add the browned shallots, celery and carrots to the stock, place over a low heat and simmer for 45 minutes, uncovered. Return the lamb to the pan and heat through. Serve with creamy mashed potato.

delicious. tips

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